Gemlik Olives
“Gemlik olive”, the best qualified olive of the World.
Gemlik olive is a result of manual labour and eye-straining work. In its cultivation, an everlasting labour is spent until its arrival in our meal table. This corresponds to an effort that makes Gemlik olives the best qualified olive in the World. It passes through many stages until it has presented in your meal table. Wet soil that raised because of rains and snows is digged with a spade (machine) and mixed by ploughing it with a tractor vehicle in the spring and, olive tree is made ready for new crop after cutting its excessive and unrequired branches.
Olive yields blossoms in the first half of June. Stem-base fighting is made for ensuring olive fruit to hang, swing on the tree in and under better condition. In months July and August, irrigation is made. In irrigation work, generally dripping method is used. In the second half of month September, olive starts being oiled.
After these stages elapsed, it is waited for harvest season. Olive is manually harvested, picked one by one and put to basket in months November, December and January and, at nights, it was tried to segregate those ripen black olive from those in scarlet colour and of underriped green olives, and the qualified black olives are classified as per their calibration and each of them is left for ripening process in seperate pools. They are fermented by using no additives and by keeping them in pool that is filled only with water and salt.
Gemlik olives, why?
* Gemlik olives have an unique taste and structure that is unable to grow in another location
of the world.
* It has a different geographic tissue, climate, way of growing and characteristics and
distinctive flavour. These distinctions are acknowledged and proved as Geographic
Certification Mark
* The best qualified olive in the world.
* It should be absolutely the original fruit; but not be its type, variety, imitation…
* The famous one in tens of olive varieties that are cultivated in our territory,
* Naturally in black colour, it gets dark on its stem and never harvested until it has wholly
gone black. No chemical additives were used in its preparation and it arrives at your table
in natural form.
* It is grown, acquired at the end of everlasting efforts and labours during a year,
* One by one picked up by hands
* Its seed is proportionally small, its peel is thin and fleshy,
* Very tasteful and extremely durable,
* Only fermented with salt and water.
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